To pulse or not to pulse

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To pulse or not to pulse

Postby Mark F » Fri 30 Sep, 2016 5:55 pm

When I have cooked dishes like spag bol in the past they come out of the dryer a bit like a leather which I have torn/crumbled up but still end up with quite big pieces. Later I need to give the meal extra time and effort to rehydrate it and it often doesn't rehydrate quite as evenly as I would like. I am currently preparing my meals for an AAWT attempt and have thought of quickly pulsing the dried food in the food processor to break it into smaller grains which should rehydrate faster and more evenly.

Has anybody else tried this or have another method to deal with this problem.
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Re: To pulse or not to pulse

Postby Mutley » Fri 30 Sep, 2016 8:34 pm

Hi Mark,

I just put the dried bol sauce in a bag and ran the rolling pin over it a few times. I ended up with a fine crumb and it rehydrated okay. After all, the appearance doesn't really matter, as long as its tasty, a bit on the salty side and plenty of it. By the end of the AAWT, you will be considering eating your pack !!!
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Re: To pulse or not to pulse

Postby Xplora » Sat 01 Oct, 2016 6:59 am

Yes Mark, that is how we do our spag bol. I use my blender and it comes back just great and much quicker.
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Re: To pulse or not to pulse

Postby tom_brennan » Thu 17 Nov, 2016 11:33 am

I usually mash it with a potato masher to get rid of any chunks.

Food processor would rehydrate quicker, but the bol might be textureless - if you care about that.
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